This is a delayed post to tell me that the chutney made 2 weeks ago (as shown in the pot) is ready to eat! And to remind those of you who haven't made chutney: maybe it's not too late this fall -- see Chutney Recipes. Just be sure to let it cure for 2 weeks!
Update: it's delicious:
2 comments:
I'm about to make a huge batch of pear chutney, with pears from my own trees. I like to make it now and save it for Thanksgiving.
I love chutney with turkey. Cranberry chutney is also good.
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